Preserved Lemon Hummus

This preserved lemon hummus is serious snacking! Punchy and bold, it is packed with 2 tbsp. of chopped preserved lemon rind, as well as 2 tsp. of juice from the jar of preserved lemons for good measure.

Garlic, cumin, some fresh lemon juice, and a healthy portion of salt are all invited to the party, along with the tahini and chickpeas which traditionally compose the hummus base.

The secret to the silkiest, smoothest hummus is skinning the chickpeas. When I first started making hummus, I despised this step because of the extra time and effort it takes. However, like most things, the effort really pays off in the final product. Just look at all these skins!

They really do make for a starchier, almost grittier product when included. If you have never tried it, I implore you to skin those peas! You’ll be hooked – promise.

I topped my hummus with some extra virgin olive oil and a big pinch of za’atar! Highly recommend 😊.

---

Preserved Lemon Hummus

Servings: 2 cups

Time: 10 minutes

Ingredients:

• 1.5 cups of chickpeas
• juice from half a lemon
• 3 tbsp. tahini
• 2 tbsp. extra virgin olive oil
• 2 tbsp. of preserved lemon rind, chopped
• 2 tsp. of juice from preserved lemon jar
• 2 garlic cloves
• 1/4 tsp. cumin
• 1/4 cup of water
• salt
• extra olive oil for serving (optional)
• za’atar for serving (optional)

How-to:

1. The key to silky smooth hummus is skinning the chickpeas! This works best if they are home-made (not from a can) either way, gently squeeze each chickpea so the skin slides off.
2. Add skinned chickpeas to a food processor. Add lemon juice, tahini, extra virgin olive oil, preserved lemon rind, preserved lemon juice, garlic, and cumin to the processor and blend until a chunky puree forms.
3. While the processor is running, pour in the water.
4. Taste and adjust seasoning; I added about 1/3 tsp. of salt this will depend highly on how salty the preserved lemons are so wait to add salt until the end.
5. To serve, top with drizzled olive oil and a sprinkle of za’atar (optional).

Note: I used some homemade preserved lemons. I think preserved lemon flavor varies by how long they were fermented for, with what spices, and the amount of salt added. Nothing wrong with adding less at first so you can add more later! Start with a tbsp. (or even less if you are worried about it) and then add at the end. If you do so, chop the pieces small so they will not be chunky in the finished product.